Rich chocolate truffles with a fragrant pandan twist

These Bandoeng’22 whipped cream truffles are rich, soft and deeply indulgent. Filled with a creamy butter-and-liqueur centre, coated in milk couverture chocolate and finished with a layer of cocoa powder, they are the kind of homemade treat that feels luxurious from the very first bite. 

What makes these truffles so distinctive is the addition of Bandoeng’22 Pandan Liqueur. The chocolate remains familiar and comforting, but pandan adds a soft aromatic note that makes the flavour more layered, elegant and memorable. It is a beautiful combination of chocolate, pandan and alcohol — rich, worldly and perfect for festive moments. 

Why chocolate and pandan work so well together

Chocolate has enough depth and sweetness to carry aromatic flavours beautifully, and pandan is especially effective when paired with creamy textures. In these truffles, the filling is made with cream, butter, sugar and Bandoeng’22 Pandan Liqueur, creating a centre that is silky, rich and gently perfumed.

That makes these truffles feel both familiar and original. They still deliver everything people love about a good chocolate truffle, but the pandan note gives them a softer tropical edge and a more distinctive identity.

By Francis Kuijk

This recipe was created by Francis Kuijk, the Dutch-Australian TV chef with Dutch-Indonesian roots. She became widely known as a finalist in season 4 of Heel Holland Bakt and has since shared her love of sweets, baking and Indonesian flavours through demonstrations, workshops and cookbooks, including Francis Bakt & Kookt Thuis and Basisboek Indonesian.

Ingredients for Bandoeng’22 Whipped Cream Truffles

Approx. 24 truffles

• 125 ml thickened cream
• 80 g caster sugar
• 2 drops pandan essence
• 1/4 tsp vanilla essence
• 1 pandan leaf, knotted (optional)
• 100 ml Bandoeng’22 Pandan Liqueur
• 150 g unsalted butter, at room temperature
• cocktail sticks
• 400 g milk couverture chocolate
• 100 g cocoa powder

How to make Bandoeng’22 Whipped Cream Truffles

1. Add the cream, sugar, pandan essence, vanilla essence and optional pandan leaf to a saucepan. Heat gently, stirring until the sugar has dissolved. Remove from the heat and let the mixture cool completely.
2. Beat the butter until light and fluffy using a stand mixer or hand mixer.
3. Remove the pandan leaf from the cooled cream mixture and stir in the Bandoeng’22 Pandan Liqueur.
4. Switch to a whisk attachment and, with the mixer running on medium-high speed, gradually pour in the cream mixture in a very thin stream. Whisk until the mixture becomes smooth and fully incorporated.
5. Transfer the filling to a piping bag. Pipe walnut-sized dollops onto a tray lined with baking paper.
6. Insert a cocktail stick into each one to use later as a dipping handle.
7. Freeze the truffle centres until completely solid, preferably overnight or for at least 8 hours.
8. Temper the chocolate using your preferred method. Place the cocoa powder in a bowl.
9. Dip each frozen centre into the tempered chocolate, letting the excess drip off. Immediately transfer it to the cocoa powder and spoon cocoa over the top. Repeat with the remaining truffles.
10. Remove the cocktail sticks, gently close the small hole and dust with a little extra cocoa powder. 

Tip for a thinner chocolate coating

If you prefer a thinner chocolate shell, skip the cocktail sticks. Wear gloves, spoon a little tempered chocolate into your hand and roll each frozen filling directly through the chocolate before coating it in cocoa powder. This creates a finer outer layer and a slightly softer truffle finish. 

How to temper the chocolate

For this recipe, the chocolate should be tempered so it sets properly and gives the truffles a clean finish.

Method 1: Microwave

• Place the couverture chocolate in a plastic bowl rather than glass.
• Heat for 1 minute on high and stir.
• Continue heating in 10-second intervals, stirring well after each interval, until the chocolate is fully melted.

Method 2: Seeding

• Set up a bowl over a saucepan with 2 cm of gently simmering water, making sure the water does not touch the base of the bowl.
• Melt two-thirds of the chocolate in the bowl.
• Remove from the heat and gradually add the remaining one-third of the chocolate, stirring slowly until melted. Once the added chocolate no longer melts easily, the chocolate is tempered and ready to use. 

Serving suggestion

Serve these truffles slightly chilled or at cool room temperature so the filling stays soft and creamy while the chocolate coating holds its shape. They are perfect with coffee, as an after-dinner treat, as part of a festive dessert table or as a homemade edible gift. Their rich flavor and elegant cocoa finish make them feel especially suitable for special occasions. 

Truffle tip

Make sure the filling is fully frozen before dipping. That will make coating the truffles much easier and will help the chocolate set quickly and evenly around each centre. Working in small batches also helps keep the truffles neat and easier to handle. This last point is an inference based on the recipe method. 

A festive chocolate treat with a Bandoeng’22 signature

What makes these truffles so appealing is the contrast between deep chocolate comfort and soft pandan fragrance. They feel rich and luxurious, yet also playful and distinctive. It is a lovely example of how Bandoeng’22 Pandan Liqueur can bring originality and elegance to homemade sweets. 

Discover more Bandoeng’22 desserts

Looking for more desserts with Bandoeng’22 Pandan Liqueur? Explore more of our sweet recipes and discover how pandan brings fragrance, colour and a unique twist to chocolates, mousses, cakes and festive after-dinner creations.